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Two of the most loved Filipino dessert in one! Puto Flan (or Leche Puto) is a combo of Leche Flan and Puto! Get this easy recipe and try it now!

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.comI’ve made Leche Flan and Puto before but this is actually the first time I made Puto Flan. Whoever thought of combining these two Filipino treats is a genius! 

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.comI used a totally different recipe for the Puto from the one I posted before for Puto Cheese and procedure is also very different. The Puto batter is made only with egg whites instead of using whole eggs. It is beaten to soft peaks before adding the other ingredients.  The result is whiter and lighter Puto. If you are asking why I chose to do this, the answer is simple…if you’ve been reading some of my old posts, you should know that I am very practical and doesn’t like to waste what can still be used. Since I used the egg yolks for the custard, so I just used the egg whites for the Puto.  

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.comAnother tip! Although I am pretty sure most people know this already, just in case you don’t, it is really a good idea to place a cloth (cheese cloth or clean kitchen towel) on top of the steamer before putting on the steamer cover/lid or also in between steamer layers if using one. This will collect the steam and prevent water droplets falling on your custard and Puto while steaming. You wouldn’t like to have soggy and cratered Puto Flans now, would you?

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.com

4.0 from 1 reviews
Puto flan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pcs.
 
Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now!
Ingredients
  • melted butter for greasing the molds
  • EGG CUSTARD:
  • 4 egg yolks
  • ¾ cup sweetened condensed milk
  • 1 Tablespoon vanilla extract
  • PUTO BATTER:
  • 2 egg whites
  • ½ cup fresh milk
  • 1 cup all purpose flour
  • ½ cup sugar
  • ½ Tablespoon baking powder
Instructions
  1. Brush the molds with some melted butter.
  2. In a bowl, whisk together the egg yolks, sweetened condensed milk, and vanilla extract until well combined.
  3. Fill in about a third of each mold with the custard mixture. Steam for 5 minutes.
  4. Meanwhile, prepare the Puto batter. First, beat the egg whites with an electric mixer until soft peak forms. Then add the fresh milk while continuously beating. Add the flour, sugar and baking powder and beat for another minute or two.
  5. Pour some Puto batter on top of the steamed custard to fill about ¾ of the mold. Steam for another 10-12 minutes or until an inserted toothpick comes out clean.
  6. Let them cool down a bit before removing from the molds.

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.com

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Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 16 comments

  1. ace
    Reply

    Hi Ms. Bebs, I cooked the Putoflan several times already but my concern would always be some of the flan are not sticking with the puto. is there probable reason behind this? can you tell me what shall i do to make sure every puto portion the flan comes out with it ( stick with it)? given all procedures are follow. any tips for this?
    Thank you so much

    • Reply

      Hi Ace, try undercooking the custard just a bit before you add the puto batter. When the custard is cooked and has completely set in then the puto batter could separate.

      • ace
        Reply

        actually i am cooking the flan initially between 6 to 8 min coz sometimes if within 5 minutes still its not solid and almost watery. thats why i am taking it a bit longer.
        anyhow i have read somewhere that its because of the moisture on top of the flan and it should be remove using table paper would this be helpful?

        • Hi Ace, I cannot comment on the paper towel you mentioned as I haven’t tried that. You could try it of course but based on my experience undercooking the custard also works. The batter should stay above anyway as the custard should be almost cooked and denser than the puto batter. I suggest you try both to see what works best for you.

  2. ace
    Reply

    Hi Ms. Bebs,
    how many minutes to beat the white egg? shall i add the milk while beating or after the egg comes in a soft texture and beat again? by how many minutes?

    thank you so much

    • Reply

      Hi Ace, beat the egg whites first until soft peaks form. Could take 3-5 minutes. Then add the milk while you go on beating, maybe another minute.

      • ace
        Reply

        Hi Ms. Bebs Thank you so much for the recipe I have cooked it over the weekends and it turned out well. Just want to ask if I could add a little water like 1/4 cups on the mixture? and what about evap milk on the mixture also? aside from the fresh milk, which one would most likely blend?
        what about using two cups of flour shall I double the other ingredients also?
        Thank you in advance for your response

        • Hi Ace, you can simply double the amounts of the other ingredients if doubling the amount of flour. About using evaporated milk for the Puto butter, it might affect the taste and the color even if you dilute it with water, but that is up to you.

  3. Ailene
    Reply

    Instead of steaming, can I just bake it? 🙂 If yes, what temp and how long?

    • Reply

      Hi Ailene, I haven’t heard of baked puto before but sure you can steam-bake them in the oven by putting water on a deep baking pan that will fit your molds (non-plastic in this case) and place this at the bottom rack of your oven. Heat oven to 180°C until until the water starts to create steam and then place a grill rack with the filled puto molds at the rack on top of the pan with water. Bake-steam until done.

  4. rhea
    Reply

    i tried it. it’s really delicious. I look forward to try your other recipes.

  5. Marlei
    Reply

    I tried this today..I really like it…it is good..but I prefer to add more sugar for the puto batter and lessen the vanilla extract from 1tbsp to 1tsp..but overall, it is good. Thanks for the recipe..😉

    • Reply

      Hi Marlei, I am glad you like it. I usually reduce the sugar in my recipes so you can adjust it to your taste and of course different brands of vanilla extracts vary in intensity. I used the one I got from the Philippines. 😊

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